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- 1 large butternut squash about 5 lbs
- 1 green apple sliced and cored
- 1 yellow onion small, chopped
- 3 tbsp olive oil
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp cumin
- 1 tsp chili powder
- 2 tbsp butter
- 1 onion
- 2 stalks celery
- 3 cups Alkaline Water
Ingredients
Main Ingredients
3 cups of homemade broth
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3 cups homemade broth
make by simmering 1 onion, 2 stalks of celery
and 3 cups of alkaline water for 20 minutes
The How To
Preheat oven to 400 degrees F.
In a large bowl, combine the butternut squash,
olive oil, 1 tsp cinnamon, 1/2 tsp salt, and 1/2 tsp cumin.
Mix together, coating the squash well.
Spread out on a rimmed baking sheet.
Next, in the same bowl that the butternut squash was in,
toss the apple slices and onion to coat with the remnants.
Place on a second rimmed baking sheet and add both baking
sheets to the oven.
Roast for 35-40 minutes until soft, stirring once.
Heat butter over medium heat in a large pot on the stove.
Add the roasted ingredients and then the chicken broth.
Add 1 teaspoon each of salt, cinnamon and chili powder.
Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm.